Tuesday, January 31, 2017
Southwestern Potato Casserole
Southwestern Potato Casserole
1 (32oz) bag shredded hash browns
1 can cream of chicken soup
16 oz sour cream
1 Tbsp dried minced onion flakes
1 can Rotel, drained
8 oz Velveeta cheese, grated
2 cups crushed tortila chips
1/4 cup butter
Preheat oven to 400 degrees.
Combine sour cream, cream of chicken soup, Rotel tomatoes, and cheese in a large bowl. Fold in the hash browns and pour into a 3-quart casserole that has been sprayed with nonstick cooking spray.
**At this point, I divide the potato mixture between three 8x8 foil pans and freeze two of them. I cover the pans with saran wrap and foil and pop them in the freezer. I put a pan in the refrigerator on the morning that I want to serve them so they thaw out a little.**
Top casserole with crushed tortilla chips and drop dollops of butter on top. Bake for 45 minutes.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment